You can make a delicious Chicken and Rice Casserole without soup! We'll show you that you don't need a can of Campbell's condensed soup to make a tasty baked casserole that's full of tender chicken, oozy cheese, broccoli, and rice. It's easy to prep and the family will love it.
You're going to love this easy and tasty Chicken and Rice Casserole!
This casserole is made without soup and can be a little healthier, as it eliminates the added sodium and preservatives that are often found in canned soups.
It's full of tender chunks of chicken breast, oozy cheese, and broccoli, plus rice cooked in chicken stock.
It's full of great taste and it's super easy to put together.
It can also be more flavorful, as you can add spices and herbs to the dish to create your own unique flavor. Additionally, it's more economical, as you don't have to buy canned soup.
So, if you don't have condensed soup, don't worry, you can still make chicken and rice casserole! My family prefers this version that's made completely from scratch.
Serve it up with garlic bread and salad for a full meal. If you love casseroles (who doesn't!), then be sure to also try this Leftover Turkey Casserole or Dutch Oven Chili. You'll love this Stovetop Beef Stew too.
Why You'll Love This Recipe
- It’s easy to prepare.
- Chicken and Rice Casserole is an inexpensive dish that is packed with protein, fiber, and vitamins.
- It’s a great way to get your family to eat more vegetables.
- This recipe is a crowd-pleasing dish that can be served for lunch or dinner.
- It’s a great make-ahead dish that can be stored in the refrigerator or freezer.
- This casserole is a versatile dish that can be customized with different ingredients.
- It’s a delicious dish that can be enjoyed by the whole family.
- Chicken: You'll need chicken breasts cut into chunks.
- Rice: Use white long-grain or basmati rice. Different rice varieties cook at different times, so check towards the end of the cooking time. You may need to add more stock or water.
- Broccoli: Broccoli adds extra nutrients, texture and color to this casserole.
- Cheese: You can use sharp cheddar, but gruyere is great too.
- Butter: Adds richness to the dish.
- Chicken Stock: Use a homemade stock, carton of stock or bouillion cube dissolved in hot water.
- Onion: For an aromatic base.
- Salt and Pepper: To season the dish to taste.
See the recipe card for the full method and quantities.
If you're wondering how to make this chicken and rice casserole without soup recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
Preheat the oven to 350°F.
Heat half of the butter in a skillet over medium heat, then add the chopped onion and saute for 5 minutes until soft and translucent, but not browned. Transfer to a casserole dish or Dutch oven.
Add the rest of the butter to the pan over medium heat, then add chicken and fry, stirring often, for 6-7 minutes or until cooked through and lightly browned. Transfer to the casserole dish.
Add the rice and chicken stock to the casserole dish and stir. Cover with the lid and cook for 35 minutes in the oven. Check towards the end of the cooking time and add a little water or chicken stock if it's getting too dried out.
Add the broccoli florets, cheese, salt and pepper to the pot (no need to stir it in). If the pan is dry, add a little more water or chicken stock. Cover with the lid, and return to the oven for 5 minutes or until the broccoli is steamed and the cheese has melted.
Serve and enjoy!
- Switch up the cheese - try cheddar, Monterey jack, gruyere, blue cheese etc...
- Add more greens - stir in a big handful of spinach at the end and let it wilt into the casserole.
Don't overcook your broccoli. You only need to add it at the end and let it steam. If the rice has absorbed all the stock, add a little more so it steams the broccoli.
Yes! This recipe shows you how to make this dish without any condensed soup.
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Chicken and Rice Casserole (without soup)
- Casserole Dish or Dutch Oven
- 2 tablespoons butter (divided)
- 1 onion (finely chopped)
- 2 chicken breasts (cut into 1-inch cubes)
- 3 cups chicken broth
- ½ cup rice (uncooked)
- 1 ½ cups broccoli (divided into florets)
- 1 cup shredded cheddar cheese
- ½ teaspoon each salt and black pepper
- Preheat the oven to 350°F.
- Heat half of the butter in a skillet over medium heat, then add the chopped onion and sauté for 5 minutes until soft and translucent, but not browned. Transfer to a casserole dish or Dutch oven.
- Add the rest of the butter to the pan over medium heat, then add chicken and sauté, stirring often, for 6-7 minutes or until cooked through and lightly browned. Transfer to the casserole dish.
- Add the rice and chicken stock to the casserole dish and stir. Cover with the lid and cook for 35 minutes in the oven. Check towards the end of the cooking time and add a little water or chicken stock if it's getting too dried out.
- Add the broccoli florets, cheese, salt and pepper to the pot (no need to stir it in). If the pan is dry, add a little more water or chicken stock. Cover with the lid, and return to the oven for 5 minutes or until the broccoli is steamed and the cheese has melted.
- Serve and enjoy!
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
You can't go wrong with a chicken and rice dish and this was delicious. So easy to make too.
Easy and delicious, this one is a keeper. I know I’m going to make it over and over again!
I am loving this homemade, from scratch chicken and rice casserole. It's a perfect meal for a weeknight dinner.
This casserole honestly doesn't even miss the soup! The flavors and textures are all there. Thanks for the recipe, it was delicious!
This was so good and my entire family loved eating it. It was the perfect warm and cozy meal for a chilly day.
This is a great and simple recipe. I plan to add some lacuna to kale. Thanks for sharing!